Souper Potato Bread

• 9 c. plain flour
• 2 pkg. dry yeast
• 1/3 c. sugar
• 1 Tbsp. salt
• 1 (10 3/4 oz.) can cream of potato soup
• 2 c. milk
• 1/4 c. shortening
• 1 large egg white
• sesame seed
• 1 c. water

1. Combine
2. 3
3. cups flour, yeast, sugar and salt; mix well. Puree soup
4. andt
5. cuptilk.
6. Put in medium saucepan and add remaining
7. milk,
8. shortening
9. and
10. water.
11. Heat
12. until very hot (120u0b0to 130u0b0).
13. Using mixer on low speed, pour hot soup mixture into
14. flour
15. mixture.
16. Beat
17. at
18. medium
19. speed
20. for
21. 3 minutes, scraping bowl.
22. With wooden spoon, gradually add enough remaining flour until dough leaves side of bowl.
23. On floured surface knead dough
24. 5
25. minutes.tlace
26. in
27. greased bowl.
28. Cover with towel, let rise (85u0b0), until doubled, about 45 minutes.
29. Grease 3toaf pans.
30. Punch
31. dough
32. down.turn
33. onto
34. floured board. Divide into
35. 6
36. equal
37. pieces.
38. Roll
39. each
40. into
41. 15 inch long strands. Twist 2 strands together.
42. Tuck ends under.
43. Place in pan.tover; let rise until double; about 30 minutes.
44. Preheat oven
45. to
46. 400u0b0. Beat
47. egg white with 1 tablespoon water; brush tops of loaves; sprinkle
48. with
49. sesame seed.
50. Bake 10 minutes; reduce oven temperature
51. to
52. 350u0b0;
53. bake
54. 35
55. minutes longer or until they are golden and sound hollow when tapped. Remove from pans;
56. cool on wire
57. racks.
58. Follow
59. these directions for all 3 loaves.
60. Yield: 3 loaves.

flour, yeast, sugar, salt, cream of potato soup, milk, shortening, egg white, sesame seed, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=718580 (may not work)